unit 2 (B) Flashcards
the number by which the amount of each ingredient indicated in the standard recipe is multiplied to increase or decrease the recipes yield, determined by dividing the desired yield by the original yield.
Adjustment Factor (standard recipe)
Including sub recipes as ingredients for a particular standard recipe.
Chaining Recipes
A constant value that may be used to convert new “as purchased” prices into a revised cost per servable pound, assuming that the standard purchase specifications, standard recipe, and standard yield remain the same.
Cost Factor
Information needed to calculate standard portion costs, determined by dividing the “as purchased” price by the yield percentage as a decimal
Cost per Servable Pound
In relation to commercial food and beverage operations, food cost percentage expresses cost as a percentage of revenue and is calculated by dividing food costs by food revenue and multiplying by 100.
food cost percentage
A file containing information related to the menu items tracked by the POS system
menu item file
Items such as weighing and measuring equipment
Portion control tools
the process of determining the costs of ingredients used in a standard recipe to arrive at a standard portion cost for one item yielded by its recipe or the cost of preparing all portions according to the standard recipe
precosting
the process of getting the food ready for service, which is comprised of 3 steps. preparation, cooking and holding
production
a concise description of the quality, size, weight, count, and other quality factors desired by a particular item
purchase specification
the planned food cost percentage against which the actual food costs are measured
standard food cost percentage
the cost of preparing and serving one portion of food or one drink item according to its standard recipe
standard portion cost
the quantity of a menu item to be derived from a standard recipe
standard portion size
